Broccoli Cheddar Soup with Fried Cheese Curds
Ingredients
The soup
-
3
tablespoons
unsalted butter
-
2
tablespoons
olive oil
-
1
small
onion, chopped
-
2
cups
button mushrooms, finely chopped
-
¼
cup
all-purpose flour
-
3
cups
milk
-
2-3
cups
low-sodium chicken broth
-
4
cups
broccoli florets
-
1
large
carrot, diced
-
2
leaves
bay
-
1
tablespoon
fresh thyme, chopped
-
¼
teaspoon
freshly grated nutmeg
-
kosher salt
to taste
-
freshly ground pepper
to taste
-
2½ - 3
cups
grated sharp white or yellow cheddar
-
4
7-inch
sourdough bread boules
Fried Cheese Curds
-
1
cup
flour
-
½
teaspoon
salt
-
pinch
cayenne
-
1
cup
pumpkin beer
-
1
egg
-
2
pounds
fresh cheese curds
-
canola or vegetable oil
for frying
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add onion and mushrooms, cooking until tender.
- Whisk in flour and cook until golden, then gradually whisk in milk and broth until smooth.
- Add broccoli, carrots, bay leaves, thyme, cayenne, and nutmeg. Season with salt and pepper, bring to a simmer, and cook until broccoli is tender.
- Remove half of the broccoli florets and bay leaves, then puree the remaining soup until chunky-smooth. Return the soup to the pot and add back reserved broccoli.
- Add cheese to the soup and whisk over medium heat until melted. Serve in bread bowls topped with fried cheese curds.
- For the fried cheese curds, heat oil to 375°F. Combine flour, salt, and cayenne, then whisk in beer and egg until smooth.
- Dip cheese curds in batter and fry until golden brown. Drain on paper towels and serve hot on the soup.
Nutrition Facts (estimated)
Servings
6
Calories
1177
Total fat
70g
Total carbohydrates
70g
Total protein
40g
Sodium
800mg
Cholesterol
200mg
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